The Ultimate FODMAP Cookbook by Heather Thomas

Author:Heather Thomas
Language: eng
Format: epub
Publisher: Ebury

GREEK LEMON ROAST CHICKEN & POTATOES

This roast chicken, with its wonderful lemony aroma and flavour, is perfect in spring and summer when you don’t want to serve it with stuffing and gravy. And there’s minimal washing up, as everything is cooked in the same pan!

SERVES 4

PREP: 10 MIN

COOK: 1 HOUR 20 MIN

1 x 1.35kg/3lb roasting chicken

2 bay leaves

a few sprigs of oregano, thyme or rosemary

675g/1½lb charlotte or new potatoes, halved or quartered

a pinch of crushed chilli (hot pepper) flakes

2 large juicy lemons

4 tbsp olive oil

sea salt and freshly ground black pepper

FOR THE LETTUCE SALAD:

1 cos (romaine) lettuce, separated into leaves

1 green (bell) pepper, deseeded and thinly sliced

1 red (bell) pepper, deseeded and thinly sliced

½ cucumber, thinly sliced

225g/8oz tomatoes, cut into chunks

3 tbsp olive oil

1 tbsp wine vinegar

juice of 1 lemon

a handful of mint leaves, chopped

1. Preheat the oven to 200°C, 400°F, gas mark 6.

2. Wash the chicken under running cold water, then pat dry with kitchen paper (towels) and place in the centre of a large roasting tin (pan). Season with salt and pepper and push the bay leaves and a few of the herb sprigs into the cavity.

3. Arrange the potatoes around the chicken and sprinkle with the chilli. Cut 1 lemon in half and squeeze the juice over the chicken and potatoes. Push the squeezed halves inside the chicken. Cut the other lemon into small wedges and put them in the gaps between the potatoes. Strip the leaves off the remaining herbs and sprinkle over the top. Drizzle the chicken and potatoes with olive oil and carefully pour 4 tablespoons water into a corner of the roasting tin (pan).

4. Roast in the preheated oven for 1 hour 20 minutes, basting the chicken occasionally with the pan juices, and turning the potatoes over as they brown. When the potatoes are cooked, tender and golden brown – even if the chicken is still not cooked – transfer them to a serving dish and keep warm.

5. Check whether the chicken is cooked by inserting a skewer or a thin-bladed knife into the meaty part of one of the thighs. If the juices run clear, it’s ready. Remove from the oven, cover with kitchen foil and leave to rest for 10 minutes before carving.

6. Meanwhile, make the salad: mix the lettuce, peppers, cucumber and tomatoes together in a large bowl. Blend the olive oil, vinegar, lemon juice, mint and seasoning and mint by mixing in a small bowl or shaking vigorously in a screwtop jar. Pour over the salad and toss lightly.

7. Carve the chicken and serve with the potatoes, roasted lemon wedges and salad. If you wish, pour some of the warm pan juices over the salad.

OR YOU CAN TRY THIS…

. Serve with griddled sliced courgettes (zucchini) or aubergine (eggplant).

. Substitute chopped dill and basil for the mint in the salad.

. Be like the Greeks and add some feta cheese to the salad.

Greek Lemon Roast Chicken & Potatoes

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